When I typically think of Asian cuisine I think of high fat buffet items that have been deep fried and covered in rich delicious sauces. It has been my goal to bring some of those Asian flavors into a healthier light within our menus. With summer here in full swing and barbecues happening every weekend I love taking the time to make delicious and satisfying dishes that don’t zap all of my daily calories. One of our family favorites is this Asian inspired Cole Slaw. With the core ingredients remaining the same, it is easy to add a few extra ingredients to make this a full meal in itself or to adapt for your families tastes. I hope you enjoy this dish as much as we do.
- 4 Cups Shredded Green Cabbage
- 1 Cup Shredded Carrots
- ½ Cup Rice Wine Vinegar
- ¼ Sesame Oil
- ¼ Cup Lemon Juice
- ¼ Cup Low Sodium Soy Sauce
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Ground Ginger
- 1 Teaspoon Onion Powder
- 1 Tablespoon Sugar or Splenda
- 2 Teaspoons Sesame Seeds
- 1 Teaspoon Poppy Seeds
- Add cabbage and carrots to a large bowl.
- In small bowl, whisk together vinegar, oil, lemon juice and soy sauce.
- Add in garlic powder, ginger, onion powder and Sugar or Splenda until well blended.
- Stir in Sesame and poppy seeds.
- Pour over shredded cabbage and carrots and mix until thoroughly coated.
Katie is the owner of You Brew My Tea. A place where love and the mysteries of life meet a frugal mom with a big opinion about everything!